The recipe for this beautiful Chocolate Macadamia Nut Pie comes from Chef Keith Quatrano at the Rosen Plaza Hotel in Orlando, FL. This pie freezes well—it’s a good thing because the chef’s recipe makes five 8-inch pies. Each pie serves about five.

 

Rosen Plaza
Chef Keith Quatrano, Rosen Plaza

Crust:
1 3/4 lb.    Oreo crumbs
6 oz.          Melted unsalted butter
8 oz.          Macadamia nuts - toasted and cooled

Toast nuts, cool and grind with Oreo. Mix in melted butter and press into five 8 inch pan and bake at 350 degrees for
5 minutes. Cool.

Filling:
2 lb. 4 oz.     Semi-sweet chocolate
12 oz.           Butter
18 oz.           Egg yolks
9 oz.             Granulated sugar
6 oz.             Rum
1 1/2 tbsp.    Knox Gelatin
4 1/2 tbsp.    Cold water
12 oz.           Macadamia nuts
4 oz.             Granulated sugar
1 1/2 qt.        Heavy cream

Toast nuts, cool. Grind with 4 ounces of sugar and set aside. Melt chocolate with butter cool. Mix 9 ounces of  sugar into egg yolks. Add rum and stir. Mix gelatin in cold water (preferably bottled). Let bloom for 10 minutes and melt over warm water.  Mix into yolk Mixture. Remove to mixer and beat until mixture is cool and holds a ribbon for 5 seconds.

Whip cream in separate bowl until it forms medium peaks and set aside.

When the yolk mixture is cool fold, in the nuts, add the butter chocolate mixture, and blend well. whip in one fourth of the whipped cream. Gold in the rest.

Divide evenly among all five pie shells and refrigerate or freeze up to a month.